Recipe Chiles Rellenos

Recipe for authentic chiles rellenos, Poblano chiles stuffed with a savory pork filling. Chiles Rellenos are one of the best known and loved Mexican foods. Give this recipe a try. You won't be disappointed.

📝 Ingredients

• 6 large Poblano chiles
• 2 pounds pork loin roast
• 1 cup pork broth (made during preparation of the dish)
• 2 lbs Roma tomatoes
• 2 white onions
• 4 garlic cloves
• 3 large eggs
• 1/4 cup chopped raisins
• 1/4 cup coarsely chopped walnuts
• 1/2 cup chopped parsley
• 1/2 cup flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground clove
• 2 tablespoons apple cider vinegar
• 4 cups cooking oil

👨‍🍳 Instructions

1. 1PREP THE POBLANO CHILES
2. 2Follow these instructions to prep the Poblano chiles for use in the recipe
3. 3PREPARE THE PORK
4. 4Cut the pork into 1" to 1 1/2" cubes
5. 5Put the pork in a large pot
6. 6Add 1/4 of a white onion
7. 7Add just enough water to the pot to cover the pork
8. 8Bring the pork to a boil and reduce to a simmer and cook for 35 minutes
9. 9When the pork is cooked remove from the water and reserve
10. 10Continue simmering the pork broth until it has reduced down to 1 to 1 1/4 cups of liquid, about 10 more minutes
11. 11PREPARE THE SALSA ROJA
12. 12(Prepare 2 batches of this salsa)
13. 13Add 1 pound of roughly chopped tomatoes, 1/2 of a white onion, 2 cloves of garlic, 1/2 teaspoon of salt and 1/4 cup of water to your blender.
14. 14Blend for 1 minute until smooth.
15. 15Heat 2 tablespoons of oil in a pan
16. 16Slowly pour the blended mixture into your pan with the hot oil
17. 17Simmer for about 10 minutes to cook and thicken it
18. 18PREPARE THE FILLING
19. 19--- In a pan, to 1 batch of salsa, add the following ingredients: ---
20. 20All of the chopped pork
21. 21-1/2 finely chopped onion
22. 22-1/2 cup chopped parsley
23. 23-1/4 cup coarsely chopped walnuts
24. 24-1/4 chopped raisins
25. 25-1/4 teaspoon ground cinnamon
26. 26-1/4 teaspoon ground clove
27. 27-2 tablespoons apple cider vinegar
28. 28-1 cup pork broth
29. 29Stir to mix all ingredients
30. 30Cook over low heat stirring occasionally for approximately 20 minutes until moist of the moisture has evaporated from the filling
31. 31PREPARE THE BATTER
32. 32Separate the whites and yolks from 3 eggs
33. 33Put the egg whites in a large mixing bowl
34. 34Whip the egg whites with an electric beater until the egg whites are fluffy and can coat the back of a spoon
35. 35Add 1 egg yolk to the whipped egg whites and whip until incorporated
36. 36Add another egg yolk and whip until incorporated
37. 37Add the 3rd egg yolk and whip until incorporated
38. 38The batter is ready when it is light, smooth and fluffy
39. 39BATTERING THE CHILES
40. 40Sprinkle flour on all sides of each stuffed chile
41. 41With a spatula very gently dip each stuffed chile into the batter. Be sure that the batter coats all sides of the chile
42. 42FRYING THE CHILES
43. 43Preheat 4 cups oil to medium-hot in a frying pan
44. 44Gently lower the battered chiles into the hot oil
45. 45Fry the chiles 1 or 2 at a time. Don't overcrowd them
46. 46When the bottom of the chile has turned golden brown turn the chile with 2 spatulas
47. 47Place the fried chiles on a plate covered in paper towels to remove excess oil
48. 48SERVING THE CHILES RELLENOS
49. 49To serve, spoon some salsa onto a plate, place the chile relleno in the middle of the salsa and then spoon a little more salsa over the chile.